Page 208 - (DK Eyewitness) Travel Guide - Vienna

206  TR A VELLERS ’ NEEDS WHERE T O EA T AND DRINK  207

The Flavours of Vienna: Sweet Foods Turkish siege, its shape being
based on the crescent moon of
Few cities in the world rival Vienna’s devotion to all things sweet. the Ottoman flag. While such
The Viennese enjoy cakes mid-morning or afternoon, and set aside symbolism is often lost today,
time for between-meal snacks. The finest torten (gâteaux), pastries the importance of the café in
and cakes tend to be found in Konditoreien (see p201) and are Austrian society is not. Modern-
day Austrians view cafés as
usually consumed with a cup of coffee. Traditional Viennese extensions of their home, and
desserts can be found in all good restaurants, and are typically spend hours reading, chatting
rich. From the classic Viennese Apfelstrudel to Gugelhupf from the and even watching television
Tirol, Austrian desserts all carry a regional influence. In Vienna, in them. Treats on offer in cafés
pastries take pride of place while, to the west, the Italian influence will generally include a classic
is strong and cakes, ice creams and meringues are preferred. Poppy seeds Apfelstrudel, Cremeschnitte
(slices of puff pastry filled with
Display of traditional pastries and cakes in a Konditorei custard and glazed with
theirs is the best. The most second. While the Viennese strawberry fondant), and
famous Austrian cake is a rave about Sachertorte, over in named for the Budapest chef underlines the noble Viennese Punschkrapfen, a calorie-
Viennese creation, the Linz the locals insist their own who created it in the 19th tradition of sweet baking. packed, pink-fondant-topped
Sachertorte, a rich chocolate Linzertorte – an almond-based century. Its layers of sponge Austrian legend has it that the pastry laced with rum.
cake invented by chef Franz cake usually topped with and chocolate butter cream nation’s café habit began when
Sacher for Chancellor raspberries – is superior. The are topped with a caramel the Turks left all their coffee Mozartkugel
Metternich in 1832. The people of Linz also say that glaze. From Salzburg, the cake behind as they abandoned
signature dish of many an the Linzertorte is older, dating of choice is baked meringue, Vienna after the failed siege of Fine chocolates, presented in
Austrian chef, it should be the back – legend has it – to the known as Salzburger Nockerl, or 1529. The Kipferl, a light, crescent- colourfully decorated boxes
first cake the visitor tries – with 17th century. Around the Salzburg Soufflé. Esterházytorte shaped pastry (which later carrying the portrait of Mozart,
so much choice on offer, it will Hungarian border, they are also features meringue, layered became famous as the croissant), are probably the quintessential
be difficult to decide on the proud of their Dobostorte, with a rich hazelnut cream. also dates from the time of the Austrian souvenir. Known in
Austria as Mozartkugel, the
Stollen is a marzipan-filled fruit
Relaxing over coffee and cake in an Stollen Sachertorte Dobostorte Esterházytorte bread originally from Germany chocolates originated in Salzburg,
where Mozart lived while
elegant Viennese café Linzertorte and now an integral part of the composing Cosi fan tutte, the
Austrian Christmas. Regional or
Cakes not, you’ll now find all these opera in which he worships
The Austrian tradition of cake- classic cakes in Vienna and chocolate. In 1890, master
confectioner Paul Fürst made the
baking goes back centuries, across the country. first Mozart chocolates by forming
with competition fierce small balls of marzipan which he
between towns and cities to coated in a praline cream and
produce the finest. Even in Pastries then dipped in warm chocolate.
small villages, bakeries would In the perfect global village, a Viennese confectioners soon
try to outdo each other with place on the main street would adopted the technique and even
their sweet creations. Almost always be reserved for an today producers vie with one
every Austrian city now has Austrian pastry and coffee shop. another as to whose Mozartkugel
its trademark cake, with its That the French collective name Entrance to one of the world-famous are the best and most authentic.
citizens quick to boast that Some of the many mouthwatering Austrian cakes available for sweet pastry is Viennoiserie Mozart chocolate shops
Viennese Desserts
From Topfentascherl (curd cheese
envelopes) to Kastaniereis (chestnut
purée), Vienna’s dessert cuisine uses
rich and varied ingredients. The term
Mehlspeisen is used to cover a broad
range of puddings and pastries, including
some that use ground hazelnuts or
almonds in place of flour. Fruits such
as plums and apples fill featherlight
dumplings, pancakes, fritters and strudels.
Hazelnuts Whole or chopped nuts play a key role,
especially hazelnuts and pine nuts, the latter
often featuring in Apfelstrudel. More unusual desserts include sweet Mohr im Hemd, a hazelnut and Apfelstrudel rolls paper-thin Palatschinken are fat, fluffy Topfenknödel are light curd
“pasta” served with poppy seeds to create Mohnnudeln, and chocolate pudding, is served pastry with apple, sultanas, crêpes that may be filled with cheese dumplings rolled in
Böhmische Palatschinken (Bohemian crêpes) served with whipped with chocolate sauce and cinnamon and sometimes pine fruit or jam, or served with breadcrumbs and served with
cream and prune sauce. Palatschinken may also be a savoury snack. whipped cream. nuts or poppy seeds. vanilla or chocolate sauce. fruit compôte.

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